Easy Beer-Battered Shrimp Recipe
This Easy Beer-Battered Shrimp Recipe is seriously one of my go-to meals when I need something quick, satisfying, and that the whole family will actually EAT. I mean, who doesn’t love crispy, golden-brown shrimp? It’s like a grown-up version of chicken nuggets, but way more fun. Plus, that beer batter? Forget about it. It gives the shrimp this incredible light, airy texture that’s just addictive. Seriously, try it. You won’t regret it.
My husband, bless his heart, is a total shrimp fiend. The first time I made this, he ate like, two dozen. No joke. Our little ones are pretty picky, but they get so excited when they see shrimp on the table. One time, I was trying to be all fancy and plate the shrimp nicely, and my youngest just grabbed a handful right off the platter. I was annoyed for like, a second, and then I just laughed. That’s when I knew this recipe was a keeper – kid-approved and husband-devoured. It’s become a Friday night staple. Pizza night who? Nah, Shrimp Night is where it’s at!
Why You’ll Love This Easy Beer-Battered Shrimp Recipe
- It’s FAST. Like, seriously, 30 minutes fast. Perfect for those weeknights when you’re running on fumes.
- That beer batter? It’s ridiculously easy. You probably already have all the ingredients in your pantry.
- It’s crispy! So so crispy! I sometimes just make the batter to coat veggies, don’t tell anyone.
- It’s so much better than takeout. And you know exactly what’s going into it. Plus, you can sneak in extra veggies if you’re feeling sneaky.
- The whole family will actually eat it. Enough said.
- Okay, one more thing – it’s ridiculously fun to make! Especially if you have a beer in hand while you’re at it… don’t judge!
How to Make It
Alright, so here’s the deal. First, you’re gonna get your shrimp ready. I usually buy the peeled and deveined ones because, honestly, who has time for that? Pat them dry with paper towels – this is KEY for getting them nice and crispy.
Now, the batter. Whisk together your flour, cornstarch, baking powder, salt, and whatever spices you’re feeling (I like garlic powder and a pinch of cayenne for a little kick). Then, slowly pour in your beer. Don’t go crazy, just a little at a time, whisking until it’s smooth-ish. It’s okay if there are a few lumps – it’ll all work out. If you’re feeling fancy, let the batter rest for like, 15 minutes in the fridge. But honestly, I usually skip this step and it’s still amazing.
Heat up your oil in a big pot or deep fryer to around 350°F (175°C). Now, this is important: don’t overcrowd the pot! Fry the shrimp in batches, like 5-6 at a time, until they’re golden brown and crispy, about 2-3 minutes per batch.
Take them out and put them on some paper towels to drain off the extra oil. And that’s it! Serve them up with your favorite dipping sauce and watch them disappear.
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Ingredient Notes
- Shrimp: I usually buy the frozen, peeled, and deveined shrimp because ain’t nobody got time for that! Just make sure they’re thawed completely and patted dry before you batter them, or you’ll get a soggy mess.
- All-Purpose Flour: This is the base of your batter, and honestly, it works just fine. I’ve tried using gluten-free flour before, and it’s okay, but the texture isn’t quite the same.
- Cornstarch: Don’t skip this! It’s what makes the batter extra crispy. I tried using potato starch once when I was out of cornstarch, and it was… not good.
- Baking Powder: This is what gives the batter that light, airy texture. Make sure it’s not expired, or your shrimp will be flat and sad.
- Beer: Okay, this is the fun part. I usually use whatever light beer I have on hand. Bud Light, Coors Light, whatever. Don’t use anything too hoppy or dark, or it’ll overpower the flavor of the shrimp.
- Spices: Feel free to get creative here! I usually use garlic powder, onion powder, paprika, and a pinch of cayenne for a little kick. But honestly, whatever you like will work. I’ve even used taco seasoning before when I was feeling lazy.
Recipe Steps:
- Pat shrimp dry with paper towels.
- Whisk together flour, cornstarch, baking powder, salt, and spices.
- Slowly pour in beer, whisking until smooth.
- Heat oil to 350°F (175°C).
- Dip shrimp in batter.
- Fry in batches until golden brown and crispy.
- Drain on paper towels.
- Serve immediately with dipping sauce.
What to Serve It With
Okay, so this shrimp is amazing with pretty much anything. I usually serve it with some kind of dipping sauce. Sweet chili sauce is always a hit, or a simple mayo with some sriracha mixed in. If I’m feeling fancy, I’ll make a homemade tartar sauce. Coleslaw is always a good side, or some crispy fries. Honestly, just raid your fridge and see what you can find. Even a simple salad works!
Tips & Mistakes
- Don’t overcrowd the pot! This is the biggest mistake people make. If you put too much shrimp in at once, the oil temperature will drop and the shrimp will be soggy.
- Make sure your oil is hot enough! If it’s not hot enough, the shrimp will absorb too much oil and be greasy.
- Don’t overcook the shrimp! They only need a few minutes per side. Overcooked shrimp is rubbery and gross.
- If your batter is too thick, add a little more beer. If it’s too thin, add a little more flour.
- Don’t be afraid to experiment with different spices! This recipe is super versatile.
- If you want to make the shrimp ahead of time, you can batter them and keep them in the fridge for a few hours before frying. But honestly, they’re best when they’re freshly made.
Storage Tips
Okay, so leftover shrimp… Honestly, there usually aren’t any leftovers in my house. But if you do happen to have some, store them in an airtight container in the fridge. They’ll be good for a day or two, but they won’t be as crispy. You can reheat them in the oven or air fryer, but they’ll still be a little soggy. Honestly, I usually just eat them cold straight from the fridge. Don’t judge me! Cold beer-battered shrimp for breakfast? Hey, no shame in my game.
Variations and Substitutions
Okay, so here’s where things get real. I’ve messed around with this recipe a lot.
- Beer: If you don’t have beer, you can use club soda or sparkling water. It won’t have the same flavor, but it’ll still work. I tried using ginger ale once when I was out of everything else, and it was… interesting. Not terrible, but not my first choice.
- Spices: Like I said, get creative! I’ve used everything from Old Bay seasoning to Cajun seasoning in this recipe. It all works.
- Shrimp: You can use any size shrimp you want. Just adjust the cooking time accordingly. I’ve even used this batter on chicken tenders before, and it was amazing.
- Dipping Sauce: The sky’s the limit here. Sweet chili sauce, tartar sauce, cocktail sauce, sriracha mayo… whatever you’re feeling. I once used hummus as a dipping sauce when I was out of everything else, and it was surprisingly good! Don’t knock it ’til you try it!
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Easy Beer-Battered Shrimp Recipe
Ingredients
Main Ingredients
- 1.5 pounds shrimp peeled and deveined
- 1 cup all-purpose flour
- 1 cup beer cold, preferably lager
- 1 large egg beaten
- 1 teaspoon baking powder
- 1 teaspoon salt plus more for seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 4 cups vegetable oil for frying
- lemon wedges for serving
Instructions
Preparation Steps
- In a large bowl, whisk together flour, baking powder, salt, garlic powder, and paprika.
- Add beaten egg and cold beer to the dry ingredients, and stir until just combined. The batter will be slightly lumpy.
- Heat the vegetable oil in a large pot or deep fryer to 375°F (190°C).
- Dip shrimp into the batter, allowing any excess to drip off, and carefully lower into the hot oil.
- Fry the shrimp in batches, ensuring not to overcrowd the pot, until golden brown and crispy, about 3-4 minutes per batch.
- Remove shrimp with a slotted spoon and drain on paper towels. Season with additional salt to taste.
- Serve immediately with lemon wedges.
Notes
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